They were second class citizens, if they were allowed
citizenship.
In the land of the penniless, the one with a penny
is king, something like that.
If you had two pennies to rub together, you had two cents more than
the next guy? That's how I heard it.
I've been in that kind of condition, who am treating
the invalid Lilli to two nights in the Hilton Paris
(as opposed to Paris Hilton) and then flying to Munich
on Lufthansa business class.
At one point they had probably been frozen. Which
makes me wonder if anyone has ever devised an edible
potato (not yam) ice cream.
I'm told some have done a mashed potato ice cream. I'm not sure why.
As Edmund Hillary said, Because it's there.
My marinated meat was just sizzled on the outside. If the
marinade had been contaminated, I'd have been in deep doodoo
as well. I'm thinking of taking Lilli to that town but won't
take her to that restaurant unless I want to get rid of her.
Hmm, I won't make any political comments here.
You must not play this note, only think it.
setting short of a Kosher deli.
Or a halal one.
Or that, as they're on the same benighted road.
Easier to find a Kosher one in these parts, but easier than that to
find a Thai joint now. Two Thai places have opened in my area in the
last year.
Are they Kosher?
Pineapple Braised Roast
categories: KfP, main, fruit
servings: 4
4 lb chuck roast
1 ts salt (pink Himalayan)
1 ts freshly ground black pepper
1 cn pineapple slices or 1 fresh pineapple
1/2 chili pepper, sliced (seeds removed for less heat, opt)
1 onion, chopped
4 cloves garlic, peeled and chopped
4 sprigs fresh rosemary
1/4 c tomato paste
1 cn crushed tomatoes
2 Tb natural smoke flavor, optional
Preheat oven to 375F. Pat meat dry and season with
salt and pepper.
Prepare a Dutch oven on high heat. Add olive oil and
heat. Add the meat, searing for 5 min per side.
Add the rest of the ingredients and water to just
cover the meat. Cover and place in oven for 4 hr or
until the meat if falling apart. (Check on the meat
after 2 hr and add more liquid if necessary.)
If you are serving this for Shabbat lunch and want to
put it in a crock pot, add it to a crock pot after this
cooking method and make sure it is covered in water and
keep on low until the next day!
By Zissie Spivak, chabad.org
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